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The fresh locally grown corn has been in the farmers market for the last few weeks and I have certainly been enjoying it. I have mostly just been eating off the cob with a little melted butter and some salt but I was looking for something new and I remembered seeing and interesting recipe for a Mexican corn on the cob or elote that I had wanted to try. The Mexican corn on the cob is covered with melting butter, mayonnaise, cotija cheese and cayenne pepper. I had never thought about using mayo on corn but mayo is easily one of my favorite condiments and I was interested in trying it out. Though I decided to roast my corn in the oven, you could easily cook it up on the grill until it is just slightly charred and good. I was pleasantly surprised by just how good the Mexican corn on the cob was! Of course butter and corn go hand in hand and the tangy mayo also went really well with the sweet corn. The salty cheese rounded things out and perhaps my favorite part was the spicy heat of the cayenne pepper which I loaded on. What a great way to enjoy corn! Part way through the week I got tired of picking corn from between my teeth so I tried just cutting the cook corn from the cob and mixing up all of the ingredients in a bowl and the combo was also great in that form.

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comments:

wow! in indonesia, we use butter and ABC chilli sauce (something like siracha, but much more garlicky and hot), spread onto the corn as they were grilled on charcoal grill...hmmm i miss it so much...the use of mayo in this one totally intriqued me. must try next time

Elote!!! That is what this is called. My girlfriend loves elote; they sell them in carts on the streets of Los Angeles, especially in the East area. Now I can make them for her with this recipe. Thanks!

Our favorite Mexican restaurant used to serve a small bowl of this corn on the side of entrees! They've stopped since the economy tanked and I've really been missing it! Thanks for sharing the recipe, it's soooo delicious! :)

Here in El Salvador Central America, we have different way to cook it , we boil the corn first ( without the leaves ), then cob corn with enough water to cover them until they are tender.

Afer that you can put on butter, mayo, a black sauce that is kind of mix of Worcestire Sauce and Soy Sauce and we use cotija, or parmesan cheese the Kraft one, if you want it hot we use chile sauce, like Jalisco. Street vendors use a cheaper cheese but always salty and we don't use as much hot in our foods as the mexican do.

Looks good! I've always like my corn this way. Growing up in LA, there's an abundance of street vendors that sell them. I recently made oven roasted corn, too. It tastes so much better than the boil way.

Kevin, I had to laugh when you said you got tired of picking corn out of your teeth! I love bacon, but I have to decide if I want to run back into the bathroom and floss it out of my teeth! Sometimes I feel to lazy to eat things like that! My kids don't like corn on the cob, yet they like corn, so I think I'll give this a try! I love reading your blog!!

Mmmm, this sounds so delish! I've never tried this, but am really tempted. Pam from For the Love of Cooking did something similar a few weeks ago using Cotija and a Lime Cilantro Butter (I think). I remember then how it made me want to head out to the store and get some corn! I've got that feeling again!

When I lived in Chicago I used to come across Elote pushcarts quite often. I would grab an ear, wolf it down then follow that up with an ice cold mango that they also served. I miss those carts greatly now that I live in Wisconsin. Thanks for reminding me of that great food!

It is not cayenne pepper AT ALL what Goes on elotes. It is very fine chili powder. U can take my wor on this as i am 100% mexican, theres also no butter involved, just mayonnaise. The cheese used is called queso fresco, a shredded white, fresh cheese, not cotija. Nice try though;)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.